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Table 1 Premium (rank 1) and second best (rank 2) variety pairs with country of origin

From: Important Sensory Properties Differentiating Premium Rice Varieties

Country Variety Rank GT °Ca Apparent amyloseb Proteinb
Thailand KDML105 1 66 15.7a 6.9a
PTT1 2 65 16.6b 8.0b
China Zhongzheyou 1 1 76 15.5a 7.2a
Guodao 6 2 76 18.5b 7.4b
Philippines IR64a 1 77 21.7a 8.2a
IRRI-132a 2 78 17.0b 8.7b
Japan Koshihikari 1 67 18.1a 5.9a
Koshiibuki 2 69 16.1b 5.9a
Australia Pelde 1 74 21.2a 7.0a
Langi 2 74 21.4a 7.4b
Pakistan Super Basmati 1 73 23.4a 8.0a
Basmati 385 2 67 24.9b 8.2b
Indiab Samba Mahsuri 1 75 24.0a 10.4a
Swarna 2 75 24.2a 8.6b
Iran Hashemi 1 76 21.3a 10.3a
Khazar 2 75 22.2a 9.2b
Brazil BR IRGA-417 (2008) 1 62 24.9a 8.7a
BRS Jaçanã (2008) 2 62 24.6a 7.7b
Brazil BR IRGA-417 (2009) 1 Low 25.5a 7.5a
BRS Primavera (2009) 2 Intermediate 23.5b 11.2b
  1. aHigh gelatinization temperature (GT) type >74°C; intermediate GT type 70–74°C; low GT <70°C
  2. bValues with different letters are significantly (P < 0.05) different between premium and second best varieties